Rolled Sugar Cones

Rolled wafer cones with a sugar content of about 35 – 55% of the flour content (sugar cones) are produced on fully automatic baking ovens.

After mixing, the batter is deposited at the oven head onto the lower plates of baking plate pairs which are mounted to a baking tong chain. The upper and lower plates close and run through the baking chamber.

After one turn, the baking plates open at the oven head. The baked sheets are taken off by a mechanical system and rolled to cones in a rolling device under application of pressure.

The finished cones are cooled and transferred to an automatic stacking device, where they are stacked in pre-selected amounts, possibly also sleeved (put into paper or aluminum foil cones), and moved in rows to a take-off table.

Sugar Cone Baking Oven VTRO

The VTRO ovens are designed for the fully automatic industrial production of rolled wafer cones with a sugar content of about 35 – 45% of the flour content (sugar cones). Capacities of up to more than 4,500 cones /h are possible.

Gas-heated or electrically heated with infrared heating elements, all kinds of gas possible

Electronic control with automatic temperature contr

Good accessibility from all sides through side doors and rear service door, easy cleaning, maintenance-friendly

VTRO

Sugar Cone Baking Oven CAIMAN / CAIMAN-D

The ovens of the CAIMAN and CAIMAN-D series are designed for the fully automatic industrial production of rolled wafer cones with a sugar content of about 50 – 55% of the flour content (sugar cones). Capacities of up to 15,000 cones/h are possible.